Milk product



.utes.

' Patented May1 1,1 943 2,319,186 UNITED smes: PATENT .oFn-ce 2,319,186I murrnonuor James D. Ingie, Chicago, 111., assignor to In dustrialPatents Corporation, Chicago, 111., a =corporation ot Delaware h v Norawing; Application March 16, 1999,

Serial No. 262,285

.This invention relates ;to anniodified skimmed milk. *Qne'of theobjects of improved dried this invention is to .provide 'an' improveddried modified skimmed milk product.

-14 Claims., (c1.99-5,.' s)"f amount of the digested liquor isthoroughly mixed Another object of this invention ,is to provide a driedmodified skimmed milk product which is particularly usefulin theproduction ofbakery products.

. Other objects of this invention will become ap-v parent from thedescription and claims which follow. I

In recent years attempts have been made to produce dried skimmed milkpowders for use in of the powdered products have no eiTect on breaddough, while others retard fermentation or reduce the loaf volume of thebaked product. No

' satisfactory final product.

lytic proteolytic enzymes which are satisfactory with skimmed milk,andthe modified skimmed milk is thendried in any desired manner-to forma dried modified skimmed milk product.

I have discovered that digested skimmed milk I in an amountequivalent-to from ).05 per cent to 5 percent of the skimmed milkproduces a for the purposes of my invention are bromelin,

- ficin, macin, papain, pepsin, and trypsin'. A specific illustration ofthe'practice of this invention involves treating aquantity of skimmedmilk with papain, which is allowedto completely digest the curd. Aftercomplete digestion, the enzymatic properties' of papain are destroyed byheating the yellowish green solution to a tem-.

,- perature of about 190 degrees F. and maintainmethod of testing driedskimmed milk products Y with respect to the properties toward bakeryproducts'is available.

"Iwo processes most generally used in drying skimmed milk are spraydryingand-drum drying. Spraydrying produces a product which ishighlysoluble, finely divided, and reasonably free from burnt or otheroff flavors. Products dried on a heated drum under atmospheric pressureare dried at much higher temperatures than I spray dried products and,as a result, .the product tends to be much less soluble in water. driedmilk products tend toward flavor defects which are inherentlyimpartedbythe drying process, rendering the dried product less desir--able for use in the manufacture of bakery goods and the like thancondensed milk.

The present invention contemplates modifying skimmed milk prior todrying .by the addition of a small proportion of skimmed milk which hasbeen completely digested with a proteolytic enzyme. 4

In the preferred procedure of practicing the present invention, normalskimmed milk is subjected to the acticn'of a hydrolytic proteolyticen'zymeuntil the milk proteins are completely digested. The completelydigested skimmed milk isa yellowish green solution substantially freefrom turbidity. The enzymes are destroyed or rendered inactive after theskimmed milk has been completely digested by heating the solution,forexample, by heating to a temperature of about l90deg'rees FI- andmaintaining the solution at this temperature for about ten min- Theresulting solution has excellent keeping qualities and may be storedwithout the danfee: of any alteration of the solution. A small All 50Malt product. a

ing the solution at this temperature for about terr minutes. I havediscovered that the addi -tion of from 1 per cent to 2 per cent of thedi-' gested product to. normal skimmed milk prior to drying produces avery satisfactory final product. p The digested skimmed-milk isthoroughly mixed with the normal skimmed milk, and the modified skimmedmilk is then dried in any desired manner to form the For a better.understanding of the use of the dried modified skimmed milk product ofmy in--, vention two formulas are set forth illustrating the proportionof ingredientsin representative yeast raised doughs. Formula Arepresents a general bread formula in which skimmed milk powder may ormay not be used. Formula B1 represents a typical bread formula in. whichskimmed milk powder is used and is a formula which was employed intesting dried skimmed milk and my dried modified skimmed milk.

-Formula Formula Pounds Shortening. skimmed milk powder Water Ill D'riedskimmed milk powders prepared mm skimmed milk of difl'erent sourcesproduce baked goods such as bread having widely varying' texture andvolume. Dried powders prepared from milkof the same source but dried atdifferent times also produce bread having a yaryingtexture and volume.-These powders appear to .afiect the. fermentation oi the dough.

Ihave round that dried modifled'skimin'ed milk Examples of hy'drodriedmodified skimmed milk e's esmes prepared according to my invention hasexceptional properties with respect to bakery goods in that it does notaffect the fermentation of the dough. This dried-modified skimmed milkproduces bread having a better texture and volume than bread prepared"from dried skimmed milk. The texture and volume of bread samplesprepared from dried modified skimmed milk was found to be uniformregardless of the source of the milk.

I claim:

1. As an article of manufacture, a food product comprising a driedmixture of normal skimmed milk and skimmed milk which has beencompletelydigested with a proteolytic enzyme.

2. As an article of manufacture, a food product comprising a driedmixture of undigested i 2 ,2,s1o,1ae

digested skimmed milk, and thereafter drying improved texture,uniformity and volume which comprises a dried admixture of skimmed milkand from 0.5 per cent to 10 per cent skimmed milk which'has beencompletely digested with a proteolytic enzyme.

5. Dried modified skimmed milk [which has been modified by the additionof from 0.5 per cent to 10 per cent skimmed milk which has beencompletely digested with pepsin.

6. The method of preparing dried modified skimmed milk products adaptedto produce bakery goods of improved texture, uniformity and volume whichcomprises completely digesting normal skimmed milk with proteolytlcenzyme. adding to normal skimmed milk a small proportion of thecompletely digested skimmed milk, and thereafter drying themodifiedskimmed milk.

'I. The method of preparing dried modified skimmed milk products adaptedto produce bakery goods or. improved texture, uniformity and volumewhich comprises completely digesting normal skimmed milk with aproteolytic the modified skimmed milk.

8. The method of preparing dried modified skimmed milk products adaptedto produce bakery goods of improved texture, uniformity and volume whichcomprises completely digesting normal skimmed milk with a proteolyticenzyme, addlngto normal skimmed milk from 1 per cent to 2-per cent ofthe completely digested skimmed milk, and thereafter dryingthe modifiedskimmed milk.

9. The method of preparing dried modified skimmed milk which comprisescompletely digesting normal skimmed milk with bromelin, adding to normalskimmed milk from 0.5 per per cent to 10 per cent of the completelydigested skimmed milk, and thereafter drying the modifled skimmed milk.I

10. The method of preparing dried modified skimmed milk products adaptedto produce bakery goods of improved texture, uniformity and volume whichcomprises completely digesting normal skimmed milk with papain, addingto normal skimmed milk from 0.5 per cent to- 10 per cent of thecompletely digested skimmed milk, and thereafter drying the modifiedskimmed milk.

11. The method of preparing dried modified skimmed milk which comprisescompletely digesting, normal skimmed milk with pepsin, adding to normalskimmed milk from 0.5 per cent to 10 per cent of the completely digestedskimmed milk, and thereafter drying the modified skimmed milk.

12. As an article of manufacture, a food product comprising a mixture ofdried, undigested milk and dried milk which has been completely digestedwith a proteolytic enzyme.

13. As anarticle of manufacture, a food proddried milk which has beencompletely digested enzyme, adding to normal skimmed milk from with aproteolytic enzyme.

14. As an article of manufacture, a food product comprising a mixture ofdried, undigested milk and dried milk which has been completely digestedwith papain. i a JAMES D. INGLE.

